Monday, January 30, 2017

Italian Orzo Spinach Soup

Today was a good day for soup, we had about 3" of snow last night and while it mostly melted today it stayed on the cold side. I mentioned making soup and Sarah mentioned a corn and bacon chowder, which sounded really good only problem is that Bob doesn't like chowders or cream based soups. Little does he know what he's missing. I may still make the chowder some other time. After perusing my pinterest soup board I found this one which sounded good. It was quick and easy to pull together which was good since I had some things come up right at the time to fix dinner.

Italian Orzo Spinach Soup
serves 4-6

2 Tbsp olive oil
1 small onion, diced
1 c diced carrots
1 c diced celery
3 cloves garlic, minced
6 c chicken or vegetable stock
1 14-oz can fire-roasted diced tomatoes
1 1/2 c orzo pasta
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried rosemary
4 c loosely packed spinach
salt and black pepper, to taste

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery, and garlic; saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary, and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and pepper to taste.

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